Stuffing for Dizzy Bird


  • large skillet
  • meat thermometer
  • large bowl


  • 1 cup Aunt Sandy's 10x Cannabutter
  • 2 cups finely chopped onion
  • 1 cup finely chopped celery
  • 10 cups, lightly packed small bread cubes for stuffing
  • ½ cup fresh parsley, minced
  • 1 tablespoon dried sage
  • 1 tablespoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • 1 cup chicken stock


  • In a large skillet, sauté the cannabutter, onion and celery over a medium heat until the onion looks translucent, about 10 minutes.
  • Remove the skillet from heat and stir in the bread cubes, parsley, sage, thyme, salt, black pepper, nutmeg and cloves. Stir well.
  • Put the mixture in a large bowl.
  • Add 1 cup of chicken stock, a little at a time until the stuffing is moist but not too wet.
  • Spoon the stuffing into the turkey.
  • Stuffing is done when the turkey is done.